Carrot and Ginger Terrine Recipe

Name: Carrot and Ginger Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound carrots, trimmed, peeled and cut in 1/4-inch rounds; 1/2 teaspoon turmeric; 1/4 cup water; 1 1/2 envelopes unflavored gelatin; 1/4 cup plus 2 tablespoons chicken broth; 1/4 cup fromage blanc; 2 1/4 teaspoons grated, peeled fresh ginger; Kosher salt to taste; Freshly ground black pepper; 1 scallion, sliced thin; Spinach and coriander sauce (see recipe)

Servings: persons

1 pound carrots, trimmed, peeled and cut in 1/4-inch rounds
1/2 teaspoon turmeric
1/4 cup water
1 1/2 envelopes unflavored gelatin
1/4 cup plus 2 tablespoons chicken broth
1/4 cup fromage blanc
2 1/4 teaspoons grated, peeled fresh ginger
Kosher salt to taste
Freshly ground black pepper
1 scallion, sliced thin
Spinach and coriander sauce (see recipe)

1
Toss carrots with turmeric in a 13-by-9-by-2-inch oval dish.
2
Cover tightly with microwave plastic wrap.
3
Cook at 100 percent power in a high-power oven for 8 minutes.
4
Prick plastic to release steam.
5
Remove from oven and uncover.
6
Transfer to a food processor and process until smooth.
7
Place water in a glass 1-cup measure.
8
Sprinkle gelatin over water.
9
Let stand for 2 minutes.
10
Stir.
11
Cover with plastic wrap.
12
Cook for 30 seconds.
13
Prick plastic to release steam.
14
Remove from oven and uncover.
15
Pour into food processor with carrots.
16
Add broth, fromage blanc, ginger, salt and pepper.
17
Process until completely smooth.
18
Taste and adjust seasonings, if needed.
19
Transfer mixture to a bowl and stir in scallion.
20
Rinse a 2- to 3-cup mold with ice water.
21
Do not dry.
22
Scrape mixture into mold.
23
Cover with plastic wrap and refrigerate for at least 4 hours.
24
Unmold terrine and cut into slices.
25
Spoon spinach and coriander sauce onto four plates.
26
Place terrine slices over sauce and serve.

kcal

Calories

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound carrots, trimmed, peeled and cut in 1/4-inch rounds, 1/2 teaspoon turmeric, 1/4 cup water, 1 1/2 envelopes unflavored gelatin, and more.

Yes, Carrot and Ginger Terrine falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Carrot and Ginger Terrine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions